Food safety is essential to any business that is dealing with the sale of food and/or drink to the public. With approximately 70,500* reported cases of food poisoning in England and Wales in 2003, food safety and hygienic controls are paramount in preventing anyone from becoming another statistic.

A business thrives on good reputation and none more so than a food business. Therefore Food hygiene training is an essential element of the management of food safety within any food business.

The controls that are required to maintain food safety are more often time and effort rather than financial. These elements include close monitoring of hygienic practises such as cleanliness, storage of food, equipment and chemicals, temperature control and personal hygiene. All of these controls are covered in Food Hygiene Training.

If you are owner, manager, supervisor or a person who has an interest in Food then click on the link to read about the fundamentals of Food Safety Management Practical Food Safety Guide

* Source – PHLS/HPA 2005

Chartered Institute of Environmental Health Foundation Food Hygiene Course

A one-day, first level course incorporating fundamental food hygiene knowledge for all food handlers. Assessment is via a thirty-question multiple-choice paper.

The syllabus includes:

	Legislation
	Basic bacteriology and other food contaminants
	Food preservation
	Personal hygiene
	Food pests
	Cleaning and disinfection.

Chartered Institute of Environmental Health Foundation Food Hygiene - Refresher Qualification

Both the Food Standards Agency and the 'Industry Guides to Good Hygiene Practice' endorse refresher training. As such the CIEH recommend refresher training every three years to help food handlers update their knowledge and comply with best practice. This 2 to 3-hour programme, is open to holders of the CIEH Foundation Food Hygiene certificate or equivalent qualifications from other awarding bodies. Successful candidates will be re-certified with a full, but current, CIEH Foundation Certificate in Food Hygiene Update.

Chartered Institute Of Environmental Health Intermediate Food Hygiene

The intermediate level course is designed for those working in the food business at a supervisory level. This includes traditional supervisors and team leaders but also anyone with responsibility for any of the following: quality assurance, one to one on the job training/instruction, customer complaint investigations, raw material purchase or sales. The course is of three days duration and includes a two-hour written examination.

The CIEH Intermediate Certificate in Food Hygiene is designed for those working in any food business including traditional supervisors, team leaders and anyone who needs a broad understanding of food hygiene as part of their work. This programme is an ideal development stage for those considering progression to the advanced level programme and is also appropriate preparation for those wishing to complete the CIEH Intermediate Certificate in Hazard Analysis Principles and Practice. Successful Intermediate candidates will be able to play an active role in auditing, developing hygiene standards, and provide support for hazard analysis and training programmes.

Chartered Institute Of Environmental Health Advanced Food Hygiene

One of the most successful and cost effective methods of reducing the risk of food poisoning is to ensure that all catering personnel receive comprehensive training in the aspects of food hygiene relating to their workplace. The Chartered Institute Of Environmental Health has designed its level 3-advanced course with management accountability in mind. It is intended to equip persons in a supervisory or management position with adequate knowledge to ensure that their company operates in a hygienic and efficient manner. This is a five-day course with each delegate completing two post course assignments and a two & a half hour written exam.

Chartered Institute Of Environmental Health Hazard Analysis

This training programme is designed for those who may be involved in the design, implementation or management of a system of food safety control. The course covers the basic steps and principles involved in hazard analysis systems. It is desirable that delegates wishing to attend this course should previously have attended the intermediate food hygiene course or equivalent. In order to gain certification delegates undertake a post course assignment.

For further information regarding any aspect of our courses contact AID Training & Operations on the numbers below or forward an email